A moist, tender loaf full of warm spice, mixed in a single bowl with a whisk and a spatula. Oil keeps it soft for days, and brown sugar adds a hint of caramel.
Ingredients
Each cost is for the amount this recipe uses, not the whole package. Pantry staples like flour, sugar, vanilla and spices cost more on your first trip, then last for many batches. Rows marked “Not priced”, like water and toppings, aren't in the total.
| Ingredient | Price used | Cost |
|---|---|---|
| 1½ cups canned pumpkin purée (not pumpkin pie filling) | $2.08/lbUSDA, 2023 | $1.66 |
| ½ cup vegetable oil | $0.05/tbspEstimate | $0.40 |
| 2 large eggs | $2.27/dozenBLS, Sep 2026 | $0.38 |
| ½ cup granulated sugar | $1.02/lbBLS, Sep 2026 | $0.22 |
| ½ cup packed brown sugar | $1.40/lbEstimate | $0.33 |
| 1 tsp vanilla extract | $0.50/tspEstimate | $0.50 |
| 1 tsp baking soda | $0.01/tspEstimate | $0.01 |
| ½ tsp salt | $0.01/tspEstimate | $0.01 |
| 1 Tbsp pumpkin pie spice | $0.15/tspEstimate | $0.45 |
| 1¾ cups all-purpose flour | $0.55/lbBLS, Sep 2026 | $0.25 |
| Optional mix-ins: ¾ cup chocolate chips or chopped walnuts | Not priced | — |
| Optional topping: 1 Tbsp sugar mixed with ¼ tsp cinnamon | Not priced | — |
| Total | $4.21 | |
| Per slice (10 slices) | $0.42 |
- 1½ cups canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp pumpkin pie spice
- 1¾ cups all-purpose flour
- Optional mix-ins: ¾ cup chocolate chips or chopped walnuts
- Optional topping: 1 Tbsp sugar mixed with ¼ tsp cinnamon
Directions
- Get ready. Heat the oven to 350°F. Grease a 9x5-inch loaf pan.
- Mix the wet ingredients. In a large bowl, whisk the pumpkin, oil, eggs, both sugars, and vanilla until smooth.
- Whisk in the leavening and spice. Sprinkle the baking soda, salt, and pumpkin pie spice over the batter and whisk well, so no clumps of baking soda are left.
- Add the flour. Stir in the flour with a spatula just until no dry streaks remain. Don't overmix, or the bread can turn out tough. Fold in any mix-ins.
- Bake. Pour the batter into the pan and sprinkle with the cinnamon sugar, if using. Bake until a toothpick poked into the center comes out clean, 55 to 65 minutes. If the top is browning too fast, cover it loosely with foil for the last 15 minutes.
- Cool. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack and cool at least 1 hour before slicing.
Tips
- Make muffins instead. Divide the batter among 12 lined muffin cups and bake 20 to 25 minutes.
- A crack down the middle is normal. It means the loaf rose well.
- Leftover pumpkin? A 15-oz can holds about 1¾ cups. Stir the extra into oatmeal, pancake batter, or a smoothie.
Storage
Wrap and keep at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze the whole loaf or individual slices, wrapped well, for up to 3 months.
How we priced this recipe
- BLS, Sep 2026: U.S. Bureau of Labor Statistics, Average Price Data, U.S. city average, September 2026.
- USDA, 2023: USDA Economic Research Service, Fruit and Vegetable Prices, 2023 (the latest year published).
- Estimate: Food Butler estimate of a typical U.S. store-brand shelf price, October 2026. Neither BLS nor USDA publishes an average price for these items.
Your store's prices will differ. See all recipes.